My husband brought Koji/fermented rice from Japan on 11/27 and I made miso on 11/28.
This is miso/2009, one year old miso and took out from the container to prepare making miso for this year.
Soaked soy beans, cook, mush and mix with koji & salt. This is miso/2010 and just packed into the container.
Covered surface with salt to prevent mold contamination.
Covered with wrap and will be fermented for one year.